One of the reasons I was so hesitant to join in with all the talented cooks at Overwhelmed With Joy’s Favorite Ingredient Fridays is because I so rarely use a recipe. I have fallen into the simple and uncreative path of making the basics and doing them by memory. Of course I must not make things the same all the time because DCG says of my stir-fry, “You just never know what you are going to get.”
I frustrate a friend of mine who is an excellent cook, because she asked how I made something and I said, “Well, I just use whatever is on hand.” “WHAT???” she yelled, “You can’t cook like that!!” Thankfully DCG was there to back me up. Because I can and I do. But I’m debating if it was complimentary or not. I do kind of use the pinch, dash, squirt and dump method. I will guarantee that if vanilla is called for I use more than the amount called for.
So I am making you all nervous as to whether you should trust my recipes if I post them, huh? It’s okay…Just repeat after Forrest Gump…”Mama always said, Life is like a box of chocolates…”
I promise to post them as they are written. It’s just when you come to my house, you take your chances. So with no further ado this week I give you…
Two Pepper Corn Bread
1 ¼ cups coarse yellow cornmeal
1 cup all purpose flour
½ teaspoon seasalt
¼ teaspoon black peppercorns
½ teaspoon red pepper flakes
2 pinches ground cumin
2 teaspoons baking powder
1 large egg
1 cup milk
1 ¼ cup corn kernels, fresh or frozen and thawed
8 inch square cake pan, well greased.
Preheat the oven to 400 degrees F.
Put the cornmeal, flour , and salt into a mixing bowl. Crack the peppercorns with a mortar and pestle or spice grinder—make them as coarse or fine as you like. Add to the bowl with the pepper flakes, cumin, and baking powder and mix thoroughly Make a well in the center.
Beat the egg and milk in a bowl or measuring cup, then pour into the mixing bowl. Stir gently to make a coarse-looking batter—do not beat or over-mix or the cornbread will be tough. Briefly stir in the corn, then spoon into the prepared pan.
Bake in the preheated oven for about 20 minutes until firm and golden. Turn out onto a bread board, cut into large squares, and eat warm from the oven. If not eating immediately, cool on a wire rack, but eat within 24 hours.
Recipe comes from Bread from Sourdough to Rye by Linda Collister. Personal experience has shown that this does need to be eaten within a day. And I did not have the best results trying to make muffins with this recipe. Not a good experiment. But this is a great cornbread recipe with a kick.